Food Recipes Collection

Zucchini & Pasta Salad Ingredient: 1 pound pasta of your choice 1/2 c. olive oil 1 medium zucchini, diced 1 medium yellow squash, diced 1 tomato, diced 1 bell pepper (any color), seeded and diced 2 cloves garlic, minced Juice of 2 lemons 1 tbsp. dried dill weed Salt and pepper Cooking Instruction: Cook pasta according to manufacturer’s directions. Drain pasta and rinse it with cold water. Place pastain a large bowl. Add 1 teaspoon of the olive oil to the pasta and stir to coat. Add zucchini, squash, tomato, and bell pepper to pasta and stir. In a medium-sized bowl, mix lemon juice, remaining olive oil, dillweed, garlic, salt, and pepper. Pour olive oil mixture into pasta and stir to mix well. by Rachel Paxton

INGREDIENTS 300gm Whole-wheat pasta  100gm beef Soya mince 10ml stock powder  500gm Ostrich mince  10ml crushed garlic  410gm tin whole/chopped tomatoes with juice  125ml chopped parsley  10ml sugar  250ml broccoli florets 1 small green pepper 1 yellow pepper 100gm low fat mozzarella, grated (2 matchboxes size) Freshly ground black pepper METHOD

INGREDIENTS 1⁄2 pound sweet butter 8 leaves fresh sage 1⁄2 cup pumpkin puree or pumpkin pie fi lling 2 bags (8 ounces each) Barilla Three Cheese Tortellini 1⁄2 cup freshly grated Parmigiano Reggiano

INGREDIENTS 7 tablespoons extra-virgin olive oil 1 pound mixed mushrooms, oyster mushrooms, portobellos and chanterelles are ideal, cut into 1⁄2-inch pieces 1⁄2 onion, chopped 2 leeks, washed and trimmed (white part only) and cut into 1⁄4-inch rounds 3 cloves peeled garlic, thinly sliced 1 tablespoon fresh thyme leaves Salt and pepper 1 pound Barilla fettuccine 4 tablespoons white truffle oil 1⁄2 pound fresh Ricotta

INGREDIENTS 2 pounds small to medium eggplant, cut into 1⁄4-inch cubes Salt and freshly ground black pepper 6 tablespoons extra-virgin olive oil 2 pounds Barilla penne 3 cups basic tomato sauce (see recipe below) 1 cup toasted bread crumbs 1⁄2 cup freshly grated Pecorino Romano 1 pound fresh Mozzarella di Bufala, cut into 1⁄4-inch cubes 10 fresh basil leaves, torn An 8-ounce piece of Ricotta Salata, for grating Basic tomato sauce: 1⁄4 cup extra-virgin olive oil 1 Spanish onion, chopped in 1⁄4-inch dice 4 garlic cloves, peeled and thinly sliced 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried 1⁄2 medium carrot, fi nely shredded 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved Salt METHOD For the tomato sauce:  In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, cook until soft, and light golden brown, about 8 to 10 minutes. Add the thyme and carro...

INGREDIENTS 1 pound large shrimp, peeled and deveined 1 teaspoon kosher salt, plus more to taste 1 teaspoon freshly ground black pepper 1 teaspoon dried crushed red pepper fl akes 3 tablespoons olive oil 1 medium onion, fi nely chopped 1 (28-ounce) can diced tomatoes with juices 1 cup dried white wine 3 garlic cloves, chopped 1/2 teaspoon dried oregano leaves 1 pound Barilla penne pasta 1/4 cup chopped fresh fl at-leaf parsley 1/4 cup chopped fresh basil METHOD Bring a large pot of salted water to a boil over high heat. In a medium bowl, toss the shrimp with 1 teaspoon each salt, pepper, and red pepper fl akes. In a large skillet, heat the oil over medium-high heat. Add the shrimp and saute until just cooked through, about 2 minutes. Remove shrimp with a slotted spoon, and set aside. Add the onion to the same skillet and sauté until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano, ...

INGREDIENTS 3 carrots, peeled 2 medium or 1 large zucchini 2 yellow summer squash 1 yellow bell pepper 1 red bell pepper 1 onion, thinly sliced 1⁄4 cup olive oil 1 tablespoon dried Italian herbs or herbes de Provence 2 teaspoons kosher salt, plus more to taste 2 teaspoons freshly ground black pepper, plus more to taste 1 pound Barilla orzo pasta 20 cherry tomatoes, halved 3⁄4 cups shredded Parmesan cheese METHOD Preheat the oven to 450 degrees F. Cut the carrots, zucchini, squash, and bell peppers into thin 2-inch-long strips. On a large, heavy, foil-lined baking sheet, toss the vegetable strips, onion, oil, dried herbs, and 2 teaspoons each of salt and pepper to coat. Transfer half the vegetable mixture to another large, heavy, foil-lined baking sheet, and arrange the vegetables evenly over both sheets. Bake, stirring after the fi rst 10 minutes, until the carrots are tender and the other vegetables begin to br...

INGREDIENTS 230g Dried penne pasta  2 Garlic cloves ½ Red onion, peeled and finely chopped 10ml Olive oil  ¼ tub Sun dried tomatoes in oil, chopped 30ml Balsamic vinegar 50ml Parmesan cheese, grated Herb salt and pepper to taste 1 handful Fresh basil, torn ½ packet Shaved chicken - Lean 6 slivers Anchovies METHOD Add the garlic cloves to the pasta and while this is cooking until al dente, fry the onion and shaved chicken in a little olive oil for 5 minutes until soft and tender. Remove garlic cloves from the cooked pasta, and mash to a smooth paste. Stir the garlic paste into the cooked onions with tomatoes and vinegar, Add the drained pasta. Season and toss together with the basil. Serve with the Parmesan cheese. (Health Recipe Book)

INGREDIENTS 3 tablespoons olive oil  1 cup sliced cremini mushrooms 1 pound spicy turkey sausage, casings removed 3 garlic cloves, minced pinch of dried red pepper flakes 1 cup canned cannellini beans, drained and rinsed 1 large bunch escarole, rinsed and coarsely chopped (about 5 cups) 1 pound Barilla farfalle pasta 1 teaspoon kosher salt, plus more to taste 1⁄2 teaspoon freshly ground black pepper 1⁄4 cup freshly grated Parmesan cheese METHOD Bring a large pot of salted water to a boil over high heat. In a large, heavy skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until golden around the edges, about 3 minutes. Remove the mushrooms from the pan and set aside. Add the sausage to the same skillet and cook, breaking up with a spoon, until the sausage is brown and juices form, about 8 minutes. Return the mushrooms to the pan. Add the garlic and red pepper fl akes and sauté for 1 minut...

Ingredients 3 cups Durum wheat pasta shells 5ml Canola/olive oil ½ Onion finely chopped 2 carrots cut into 1cm cubes  1 cup snap peas (mange tout)  2 cups cherry tomatoes 3ml dried thyme 410g tin of salad cut *asparagus (use water as well) 10ml Corn flour and Oat bran, which is high in soluble fiber, can also be used as a thickener. 20ml water 60 ml fat reduced cream options Method Cook pasta until tender and drain In a large pan heat oil until hot but not smoking, Add onions and carrots and cook until carrots are just softened Add snap peas and cook gently for 1 minute Add tomatoes, thyme, a pinch of salt and pepper. Increase the heat and cook on high till tomatoes are soft Add the asparagus and its water and bring to the boil. Add corn flour mixture and cook, stirring till sauce thickens Stir in cream-blend well Toss the sauce and hot pasta together and serve This light creamy sauce allows the vegetables to shine through! *Asparagus is not ...